Spanish Creme Brulee

Sweet, lemony goodness in a smooth texture. This recipe is not for the faint of heart, but it does deliver extraordinary flavor and is sure to be a hit. In addition to a saucepan, you will need a sieve or colander, a whisk, ramekins, and a flame source to burn the sugar. Light up the sugar in front of your guests to add excitement to the occasion. Serve this dessert during holidays to heighten the festivities (although you can make it throughout the year).

Ingredients

servings:

200grams sugar (plus more for caramelizing later)

8eggs (separated)

1liter milk (plus a splash of milk)

1cinnamon stick

1lemon rind

1vanilla bean

40grams cornstarch

Directions

Cream together the sugar and egg yolks.

In a saucepot, heat up the milk with the cinnamon stick, lemon rind, and vanilla bean.

In a glass, mix the cornstarch with a splash of milk. Whisk until smooth then add to the hot milk.

Stir the milk until thickened.

Remove the solid items from the milk and whisk into the egg mixture.

Pour batter into ramekins and refrigerate.

Once cool, sprinkle the tops with sugar and caramelize it using a broiler or torch.

Reviews(1)

I could eat the crust off of the crème brulee all day long. The Spanish version is even more amazing. Don’t try to skimp and use vanilla flavoring here, the real vanilla beans do something spectacular to the flavor of this dish. I love this and make it year round. It is especially popular around the fall harvest in our home. It’s not the easiest dessert to prepare, but it is worth every ounce of hard work just to get one bite.